Chiffonade sounds like a fancy French culinary term, but really all it means is to slice greens or flat leafy herbs like basil into thin little ribbons. I love using this technique coarsely for dark leafy greens; especially for salads, pasta sauces and soups, and a finer, more traditional chiffonade for herbs and garnish.
Step One: remove any tough stems/ribs from your greens. This is particularly important with kale, collards, Swiss chard, and dandelion greens.
Step Two: stack 2-5 leaves into a neat pile and tightly roll lengthwise into a, even cigar shape.
Step Three: carefully slice across the “cigar” to create thin ribbons. That’s it!
What is your favorite way to use the chiffonade technique and to enjoy more dark leafy greens? Let me know (and send me a pic of your creations) in the comments below, and on Facebook, Instagram, and Twitter!
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